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Friday, August 10, 2012

Prawn, Avocado & Mango Salad with Thai Dressing

I absolutely love this salad and have been eating it so much lately that I just had to include it here, especially because if you make my Thai Red Curry with Chicken & Bamboo Shoots then you will have all of the ingredients you need for the salad dressing. It takes no time at all to make and is so light and refreshing – the perfect salad for a hot summer day. The dressing will make more than you need but it keeps in the fridge. Having said that, if you are like me it won’t last long as you will find yourself making this salad lots!

I first published this recipe in August 2010 combined with the Thai Red Curry with Chicken & Bamboo Shoots mentioned above, but I decided it needed a photograph to show how amazing it is and therefore a page to itself! This is Summer food at it's best! Enjoy x

To make the dressing simply combine of all the ingredients together and mix well.

Divide the mixed salad leaves evenly between 2 plates then tumble over the avocado, mango and prawns. Scatter over the coriander leaves (I like to keep them whole so you can really taste it, but if you prefer you can chop them up) and the spring onions. Finally when you are ready to serve drizzle over the dressing devour!

Good morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/08/week-30-seafood-frenzy-friday.html